The Ouachita telegraph. [volume] (Monroe, La.) 1865-1889, 1887-05-21
DAIRY NOTES.

What the many news and agricultu-
raj papers are doing for the country
is shown In the increasing interest OF
our people and their desire to exchange
scrub stock, scrub horses, and scrub
ideas generally, for better kinds, which
1 believe before many years they will
and show for the South
grand results.
The poor returns of country cow
with a negro mixer has given some of
our good people ''grand disgust" and
they are now ready and willing to
dispose of the numbers OF poor stock
and invest in few of the better breeds.
Opinions differ as to the best, as some
do better in different localities than
others, but whether it be a Jersey, an
AYRSHIRE, a Devon or HolsteiD, the
best are those that are cared for the
best, and the most kindly treated.
None will be any better, nor perhaps
as good as our common scrub if left to
scratch for living in the woods, and
get that only that God in his Kindness
has provided for them. Again, the
profit is not alone in the quantities Of
milk, if the management of a dairy is
poorly understood; as milk absorbs
odors more rapidly than one would
imagine, hence dairy near we'll,
spring or cistern where water can be
had in abundance is most convenient.
Many Of the old time ideas, while very
good in their way, have been greatly
improved upon by those who have
| made dairyiug successful business.
Among them, the deep setting of milk,
shallow pans are no longer used. 1t is
said the deeper the vessel, the purer
the milk will keep, and the cream rise
all the better. Rapid cooling is best
by wrapping wet cloths around the
vessels or setting them in trough OF
cold water, which must be changed
often. When 1t is possible to obtain
ice, a few pounds every morning will
keep small dairy cool all day; while
it lisa convenient place for other things.
The ice should be put in box of saw
dust, the top left open and the ice GOV.
cred with slight layer of the sawdust.
The melting ice will SO cool the atmos.
phere of the dairy that the milk will
be sweet long after the cream has risen.
The skimming should be done before
the cream sours, when it is "just ripe,'
which will be in about twenty.four
hours. ssChurning should not be too
rapid, no experienced butter maker
would take stock in sfve minutes
churn, for butter will be better II from
half TO three>quartess Of an hour be
spent in churning"
There is positively no excuse fol
poor productsi in this enlightened dairy
age. These result only from ignorance,
shiftlessness or pig headedness-oit
the latter.
Working butter as often spoi!s it as
the churning.
1 know one lady who rarely uses a
paddle, but shakes the but from side
to side in the bowl, changing the water
many times, using the paddle only to
take IL up, aud she makes butter that
"keeps" longer than any of her neigh
bors'. An exchange says "if a woman
wants to use her finger for thermom>
eter, and churn all day and far into
the night, it is her privilege. II any
one wants to work tho butter as did
the good Germans wife. he may do so.
She offered some butter for sale; the
dealer jokingly said it was not sufli-
GENTLY worked, when she replied: sob
yah! he work him goot, he work. him
seven time, mine wife" M.